Here is an authentic, bakery-style recipe inspired by The Hirshon Hungarian Poppy Seed and Walnut Beigli (bejgli) 🇭🇺 — the iconic holiday roll with beautiful marbled filling, crisp crust, and rich, nutty sweetness.

This recipe makes both classic versions:
✔️ One with poppy seed (mákos)
✔️ One with walnut (diós)

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🇭🇺🥖 Hungarian Poppy Seed & Walnut Beigli

(2 rolls – 1 poppy seed / 1 walnut)

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⭐ DOUGH:

• 500 g flour
• 250 g cold butter, cubed
• 100 g powdered sugar
• 1 egg + 1 yolk (reserve white)
• 120 ml cold milk or sour cream
• 10 g fresh yeast or 3 g active dry yeast
• 1 tsp salt
• Zest of 1 lemon (optional, traditional)

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🟤 POPPY SEED FILLING:

• 200 g ground poppy seeds
• 150 ml milk
• 120 g sugar
• 50 g raisins (optional)
• 30 g butter
• Zest of 1 lemon
• ½ tsp vanilla

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🟤 WALNUT FILLING:

• 200 g ground walnuts
• 150 ml milk
• 120 g sugar
• 30 g butter
• 1 tsp cocoa (optional, tradition for depth)
• ½ tsp vanilla
• Zest of ½ lemon

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✨ EGG WASH (IMPORTANT FOR CRACKS):

• 1 egg yolk
• 1 egg white, separated

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